Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Crispy Salmon with Summertime Succotash
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 815
- Total Fat
- 55 g
- Saturated Fat
- 14 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 49 g
- Cholesterol
- 131 mg
- Sodium
- 1373 mg
A trio of summer favorites--sweet corn, green beans and tomatoes--are sauteed with crispy bacon for a fresh succotash that's rich in flavor. While the succotash simmers, salmon fillets are roasted at a high temperature in tomato sauce, resulting in moist fish with perfectly crispy skin for a dinner that's as easy as the season.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 815
- Total Fat
- 55 g
- Saturated Fat
- 14 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 49 g
- Cholesterol
- 131 mg
- Sodium
- 1373 mg
Ingredients
Directions
- Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F.
- Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
- Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat.
- Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler.
- Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.
Looking for Something Else?
Related Pages
- Pepper-Jack Chicken With Succotash Recipe
- Sockeye Salmon with Succotash Recipe
- Mushroom Quesadillas with Succotash Recipe
- Brown Sugar Skirt Steak with Succotash Recipe
- Seared Scallops with Creamy Summer Succotash...
- Autumn Succotash Recipe
- Grilled Summer Succotash Recipe
- Barbecue Chicken with Succotash Recipe
- Summer Succotash Recipe